Ingredients
3 C cauliflower
2 T olive oil
1 T lemon juice
2 T chopped fresh parsley
1½ T minced shallot
2-3 tsp capers, rinsed and drained
salt & pepper to taste
Directions
Wash and trim cauliflower; cut to bite sized floret chunks. Boil or steam until crisp tender.
While cauliflower cooks, prepare vinaigrette: Whisk together olive oil and lemon juice. Stir in parsley, shallot and capers.
Toss cooked cauliflower with vinaigrette. Season to taste with salt and pepper.
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